Green Tomato And Onion Pickle

1 pk. green tomatoes, 4 red peppers,

1 qt. scant of little onions, 4 green peppers.

Chop tomatoes and onions and stand in salt 24 hours, drain, cover with vinegar, add chopped peppers, cook. - Mrs. L. C. Hinckle.

Olive Oil Cucumber Pickles

18 cucumbers,

½ cup salt,

3 medium sized white onions,

1 oz. white mustard seed,

1 oz. black mustard seed, 1 tablespoon celery seed, 1 cup olive oil.

Slice the cucumbers thin, and sprinkel with the salt, let stand three hours, mix other ingredients and pour over pickles and onions chopped fine-cover with cold vinegar. - Isabella C. Ayres.

Chilli Sauce

1 gallon ripe tomatoes chopped fine, 6 good size onions,

3 tablespoons salt,

2 tablespoons cinnamon, 1 tablespoon allspice,

6 green peppers, chopped, 1 tablespoon black pepper, 1 tablespoon cloves, 1 ½ cup brown sugar, 1 pint vinegar.

Mix well and cook slowly 3 hours or until thickened.

Mrs. S. N. Skeen.

Green Tomato Pickle

1 lb. brown sugar,

1 pk. green tomatoes,

2 oz. white mustard seed, ½ oz. ground cloves,

½ oz. allspice,

1 oz. celery seed,

½ oz. black pepper,

6 or 8 green peppers, chopped,

6 or 8 onions.

Slice tomatoes very thin, sprinkle with salt and let stand for twenty-four hours. Drain off the juice and add other ingredients. Put in kettle and cover with vinegar and cook until tender. Seal while hot. A little chopped red pepper makes it more attractive. - Miss Katherine Bailey.

Tomato Catsup

½ bu. tomatoes,

2 quarts vinegar,

1 scant cup salt,

1 tablespoon black pepper,

½ teaspoon red pepper,

2 onions,

2 tablespoons ground cloves,

2 tablespoons ground mace,

3 cups sugar.

Skin tomatoes and boil until soft. Skin onions and chop fine. Boil all together about three hours. - Katherine Bailey.

Tomato Catsup

1 pk. tomatoes, salt to taste, ¼ oz. red pepper, ½ oz. cloves, 4 large onions,

1 pt. vinegar,

2 oz. black pepper,

2 oz. allspice,

½ lb. brown sugar,

Large stalk celery,

Handful peach leaves,

1 teaspoon almond extract,

1 tablespoon horseradish.

Put spices in bag, cook onions, tomatoes, celery, peach leaves together until soft. Put through sieve, then add spices. Cook 2 hours.

Mrs. Owen M. Jones.

Corn Salad

1 8 large ears of sweet corn,

2 green peppers, 4 large onions,

¼ lb. ground mustard, Salt to taste,

1 head cabbage, 3 red peppers,

1 ¼ lbs. brown sugar,

2 teaspoons mixed spice, in a bag, 2 qts. vinegar.

Boil 30 minutes. - Mrs. Meister.

Mustard Pickles

1 qt. small cucumbers, whole,

1 qt. green tomatoes, sliced,

1 qt. large onions, sliced,

1 large cauliflower, chopped or broken, 1 qt. large cucumbers, chopped, 1 qt. small onions, whole, or, 1 large cabbage, chopped.

Make a brine of 4 qts. water and 1 of salt. Pour it over the mixture and let stand 24 hours, drain, and cook till tender but not soft, in fresh water, drain again. Mix 1 cup flour, 6 tablespoonsful ground mustard, 1 tablespoonful tumeric with enough cold vinegar to make a soft paste and add one and one-half cups sugar. Put it into 2 qts. of hot vinegar, like making milk gravy, then mix well with the vegetables. The tumeric gives it a clear yellow color, otherwise it would look dark and muddy.

Mrs. T. G. Lowry.